Flavor + Protein. It’s What’s For Breakfast: Sundried Tomato Spanish Egg Cups

I got incredibly inspired one morning whilst browsing for breakfast recipes. Not one, but two recipes called my name causing my indecisiveness to grow stronger. In the heat of the coffee-high moment, I decided to throw both recipes together and see what would happen.

The results turned out wonderful, filled with flavor, loaded with protein, definitely healthy, and enough to share with my family.

And based on the fact that these little guys were baked, plated, photographed, and gone within 20 minutes, I’d say this recipe is in dire need of you trying it. It’s good. Real good.

 

Not only were these egg muffins tasty, but they were full of protein and low in fat. Although, fat is our friend, so we won’t worry about that. Our concern is nutritious! Which these are.

 

1. Preheat the oven to 350. Place a pan on the stove on medium heat and add the truffle oil. Chop the onion and add to the pan. Saute until dark brown, stirring occasionally.

2. Melt the butter in the microwave. Combine with the milk, eggs, and salt in a bowl. Mix well.

3. Tear the bread into little pieces into the bowl. Lightly mix and let it soak up the mixture. Fold in the caramelized onions with a spatula.

4. Grease a muffin tin with butter and divide the batter into 5 cups. Bake for 35 minutes or until the top is a slightly crisp.